Homemade Chocolate Peanut Butter Ice Cream Recipe
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.
Servings: 12 Servings
Cost: $8
Equipment
Ingredients
Chocolate Peanut Butter Ice Cream:
- 2 cups heavy cream
- 4 Tablespoons unsweetened cocoa powder
- 4 ounces semisweet chocolate, chopped (⅔ cup)
- ½ cup creamy peanut butter
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch sea salt
- 4 egg yolks
- ½ teaspoon pure vanilla extract
Peanut Butter Chunks
- ½ cup creamy peanut butter
- 3 Tablespoons powdered sugar
Instructions
Make the Peanut Butter Chunks
- Line a large baking sheet with wax paper.
- Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
- Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
- Put in freezer to harden.
Make the Ice Cream
- Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
- Bring mixture to a boil. Boil for 15 seconds whisking constantly.
- Remove from heat add peanut butter and chocolate and whisk until smooth.
- Add the additional 1 cup cream. Whisk to combine.
- Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
- Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
- Whisk egg yolks in a medium bowl.
- Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
- Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
- Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
- Discard any residue left on the strainer.
- Add vanilla and stir to combine.
- Chill for at least 3 hours in the refrigerator, or overnight.
- Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
- Add half of the churned ice cream to a freezer-friendly container.
- Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
- Freeze for at least 6 hours or overnight.
- Serve!
Video
Notes
Ingredient Substitutions
- Heavy Cream/Whole Milk. this recipe calls for 3 cups total of full-fat dairy - 2 cups of cream and 1 cup whole milk. You can use 1 cup cream and 2 cups whole milk, but I wouldn't recommend tampering with it any more than that.
- Cocoa Powder. Use your favorite unsweetened cocoa powder. For a even deeper flavor you can use dark cocoa powder.
- Semisweet Chocolate. You really can use any variety of chocolate, from milk to completely dark, just note your choice will effect the taste and sweetness of the recipe. I prefer using 60% dark chocolate.
- Creamy Peanut Butter. Any peanut butter variety works, from your standard Jif to natural varieties without added sugars.
- Granulated Sugar. White sugar and organic cane sugar are perfect in this recipe.
- Egg Yolks. Save the whites for a healthy scramble or another recipe - but don't use them in this chocolate peanut butter ice cream! Yolks only!
- Vanilla extract. use pure vanilla extract for the best flavor. Vanilla beans or vanilla bean paste can be used in place of extract.
- Powdered sugar. I like adding a little sweetness to the peanut butter chunks, you can omit the powdered sugar if you're using an already-sweet peanut butter variety.
Nutrition
Serving: 0.5cups | Calories: 410kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 127mg | Potassium: 282mg | Fiber: 3g | Sugar: 21g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg